Chocolate crepe cake (& other sweet easter treats)12

Posted on March 28, 2013 by ChristieSweet Treats, Vegetarian

I’ve been wanting to make a crepe cake for years, but never got around to it.

Enter inspiration stage right: a dedicated crepe pan*.

I just cannot express to you strongly enough how PLEASURABLE it is to make crepes with a pan that is designed especially to do so.

All these years I avoided making the deliciousness that is a crepe cake because it just seemed like too much hard work. 20 crepes? No thanks, I’ll just sit here and slowly sip my cup of tea instead.

Had I known how easy, quick and downright enjoyable it would be to use a crepe pan I would have gone straight to the shops and purchased one. No, I would have RUN to the shops. Seriously.

I do not wax lyrical about appliances very often (except of course for my two beloved kitchen friends, my slow cooker and my mini chopper), so I hope you’ll truly believe me when I say how much I love this pan. And yes, it was sent to me for editorial consideration free of charge, but so are many, many things that never see the light of day on here.

Many, many things. Believe me. I know you do.

I value you like my most trustest friend and I hope the feeling is mutual. I don’t mince words and I don’t tell you about stuff that I dont genuinely love with all my heart. Cross my heart.

Back to the crepe pan.

Have you ever used one? Then you KNOW the joy. If not, you need to know it.

I cooked 20 perfect crepes in less than 15 minutes. Like, crepe maker in Paris P.E.R.F.E.C.T. There wasn’t even that shitty first one that always happens when you use regular frying pans (or is that just me?).

Brush with melted butter. Ladel in batter. Tilt and swirl like a pro. Wait 10 seconds. Flip (just with your wrist, seriously!). Cook briefly. Slide (easily!) onto warmed plate.

Repeat, repeat, repeat. Never getting tired of it. Feeling joyous after 20 crepes. OK 24, because you gobbled a few – it’s the cooks dirty secret!

My adorable little thief got her chubby hands on her prize.

Layered with chocolate ganache and topped with cocoa and chocolate eggs, it’s the perfect ‘cake’ to feed a crowd.

I recommend serving it with whipped cream and raspberry sauce, and trying not to eat the leftovers while locked in a cupboard so you don’t have to share.

Some other ideas for Easter…

No doubt you’ll have a few hot cross buns leftover at some point, so make good use of those stale babies in a custardy, chocolatey pudding.

Last year I made this Chocolate Hot Cross Bun Pudding live on TV on channel ten, on a show that has now been cancelled (but not because of me!). If you want to try your hand at making hot cross buns from scratch, here’s a recipe a used a few years ago (thanks Bron!).

Two years in a row I’ve joined in with the lovely Gourmet Worrier and made Maltese Figolli, although I haven’t got around to it this year. You should definitely try my Lime & Hazelnut Figolli recipe if you have time though. Seriously yummy.

Easter weekend plans

We are off on holiday with friends – three couples and one single guy, plus two toddlers and a 3 month old – oh AND two of the women are pregnant. Should be fun times! Fingers crossed for good weather as we’ll be by the beach.

I am planning on making an eggless tiramisu for dessert one night (since two of us are preggy and can’t eat raw eggs). Hopefully I remember to photograph it before everyone tucks in. If so, I will definitely share the recipe next week!

Hope you have a great weekend! Are you doing anything fun?

Christie x

Chocolate crepe cake

serves 10-12 (or less if you are greedy)

You need to start this recipe the night before if you want to serve it early in the day, or in the morning to serve it later in the day.


  • 300g (2 cups) plain flour
  • 580ml (2 1/3 cups) milk (any kind you like)
  • 4 eggs
  • 2 teaspoons caster sugar
  • pinch of salt


  • 200g dark chocolate, chopped (the very best you can afford)
  • 160ml (2/3 cup) cream
  • 60ml (1/4 cup) freshly brewed coffee (or replace with the same amount of cream, if preferred)
  • 4 tablespoons raspberry jam (optional)

cocoa and chocolate eggs, to garnish

1. Make the batter. Place all the batter ingredients into a large bowl and whisk like mad until smooth. You can also do this in a blender if you want it super smooth. I didn’t bother. Set aside for 30 minutes at room temperature to rest.

2. Make the crepes. Brush a crepe pan with melted butter and place over medium heat. Ladel in enough batter to almost coat the bottom, then tilt and swirl the pan to make the batter cover the pan in a thin layer. Cook for 10-20 seconds (this will depend on your pan and heat source) until the underside is golden brown. Flip and cook the other side for 10 seconds then slide onto a plate.  You don’t need to keep them warm. Repeat with the remaining batter to form 20 crepes. If there are extra crepes, gobble them up then and there (cooks secret!). Cover the crepes and place in the fridge to cool. You can leave these overnight if you need to.

3. Make the filling. Place the chocolate, cream and coffee into a heatproof bowl over a pot of simmering water. Stir until the chocolate melts and the mixture is smooth and glossy. Keep an eye on the temperature as you don’t want the water to boil too furiously and hit the bottom of the bowl, this will make the misture seize into a hard mess. Place the bowl in the fridge for 30 minutes, stirring occasionally until cooled and thickened. If you have time, leave the bowl on the counter overnight (covered) and the next morning it will have the perfect texture.

4. Assemble the cake. Spread a large sheet of cling film onto a plate, making sure you have enough to wrap the entire cake at the end of this step to place it in the fridge. Place a crepe onto the plate and spread with a little filling (about a tablespoon), using a palette knife or spatula. Repeat with remaining crepes and filling, interspersing 4 layers with raspberry jam (optional), and finishing with a crepe on top.

5. Chill and garnish the cake. Cover the top with cling film and place in the fridge for 2-3 hours (or overnight) until chilled and set. Remove the cling film and transfer the cake to a serving plate or stand, dust with cocoa and garnish with chocolate eggs. Leave at room temperature for 30 minutes to soften the filling slightly, then serve with whipped cream and raspberry sauce or a scoop of ice cream.

**The Profiline Crepe Pan was gifted to me in accordance with my disclosure policy. This is not a sponsored post.

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